Recipe#8367

Title: Cheesecake 09

Newsgroups: rec.food.recipes 
 From: medina@rocky.Tymnet.COM (Brenda Medina) 
 Subject: Felice's Cheesecake 
 Message-ID: <2942ov$4q5@tymix.Tymnet.COM> 
 Date: 8 Oct 1993 15:59:27 GMT 

     For two 9 inch pies:         ~~    For two 10 inch pies:
 ----------------------------------~~-------------------------------
 Two 9 inch pyrex pie plates       ~~ Two 10 inch pyrex pie plates
 Three 8 oz. pkgs. cream cheese*   ~~ Four 8 oz. pkgs. cream cheese*
 4 eggs                            ~~ 6 eggs
 1/8 tsp. salt                     ~~ 1/4 tsp. salt
 1 3/4 cups sugar                  ~~ 2 cups sugar
 3 tsp. vanilla extract            ~~ 3 1/2 tsp. vanilla extract
 2 cups sour cream                 ~~ 2 cups sour cream
 If using neufchetel cheese, add an extra egg and increase
 the total baking time to 45 minutes, then test for doneness.
 3 cups graham cracker crumbs
 2 cubes melted butter
 5 1/2 OZ. ground blanched almonds
 Preheat oven to 350 degrees.
 Combine the crust ingredients, spray both glass pyrex pie plates
 with non-stick coating of your choice.  Evenly divide the mixture
 between the two plates.  Pat in with high sides.  Chill at least
 one hour.
 Have all ingredients at room temperature.  Let the unwrapped cream
 cheese soften in the bowl you're going to mix in.  Cream the cheese
 with an electric mixer.  Add the sugar a bit at a time, then add
 salt.  Scrape down the beaters and the sides of the bowl.  beat
 until fluffy; add eggs one at a time.  Beat well.  Add vanilla and
 blend well.  Add sour cream and blend well.  Don't overdo at this
 point.
 Divide this mixture evenly into the two prepared pie plates.  After
 the mixture has been poured, run your thumb around the inner pie
 plate outer crust edge to force some of the crust crumbs onto the
 filling.
 Bake both cheese cakes in the aformentioned pre-heated oven at 350
 degrees for 30 minutes.  Check for doneness when the 30 minutes
 are up.  If the cheesecakes jiggle like set jello, and if they have
 started to rise on the sides, take out and cool.  If not, bake an
 additional 10 minutes.  After cooling, chill for at least 6 hours
 before serving.
 Top each pie with a can of pie filling (cherry, etc.).